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Aubergine dip with tahini served
Creamy, smoky aubergine dip swirled with olive oil and parsley

Smoky aubergine dip with tahini

Author: Flavelo
Recipes Vegetarian & Vegan Starters Sauces and Gravies
The secret to one of the Middle East's most beloved dips is smokiness. Roasted in its skin, the aubergine retains its moisture while the flesh softens to creaminess. The nutty, slightly bitter taste of tahini (sesame paste) and the freshness of lemon highlight the aubergine's soft character. This is not just a dip, but a communal dish best eaten by scooping with fresh flatbread.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Baking tray and parchment
  • Fork or food processor
  • Mixing bowl

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat the oven to 220°C. Wash the aubergines and prick them thoroughly all over with a fork.

Tip: Pricking allows steam to escape, preventing the aubergine from exploding in the oven from internal pressure.
2 ✓

Place the aubergines on a baking tray lined with parchment and roast for 30-40 minutes until the skins are wrinkled and black, and the insides collapse completely.

Tip: It is ready when it dents with almost no resistance when pressed. High heat caramelises the sugars under the skin.
3 ✓

Remove from the oven, let cool for 10 minutes, then cut in half and scoop out the creamy flesh with a spoon. Discard the skin.

Tip: Warm aubergine is easier to puree and absorbs seasoning better.
4 ✓

Place the aubergine flesh in a colander for 5 minutes to release excess juice, then transfer to a bowl.

Tip: If the aubergine remains too wet, the dip will be runny.
5 ✓

Crush the garlic and add to the aubergine. Mash coarsely with a fork (more rustic) or puree with a stick blender (creamier).

Tip: It's worth resting the garlic in the lemon juice for a few minutes before mixing, this takes away its raw edge.
6 ✓

Make the tahini dressing: mix the tahini with the lemon juice, salt, and a spoonful of cold water. Whip until frothy.

Tip: Tahini might seize up initially from the lemon juice, but with the addition of water and persistent stirring, it lightens and becomes creamy.
7 ✓

Fold the aubergine into the tahini mixture and olive oil. Serve sprinkled with parsley and chilli flakes.

Tip: Stored in the fridge, flavours meld, but allow to warm to room temperature before serving for the aromas.

Recipe FAQ

What do I do if the tahini is bitter?
Good quality tahini is slightly bitter, this is natural. It can be balanced with lemon juice and salt.
How does it get a truly smoky taste?
If you have a gas hob, char the aubergine directly over the flame a little before (or instead of) roasting until the skin chars.

Ingredients

  • 2 pcs Large aubergines
  • 2 cloves Garlic
  • 50 g Tahini (sesame paste)
  • 3 tbsp Fresh lemon juice
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 0.5 tsp Chilli flakes (optional)
  • 1 bunch Fresh parsley